A delicious dish you can eat by itself or over rice!
In a large pot, combine the potatoes, onions and oil. Saute until the onions are translucent.
Stir in the garlic and cook for 1 more minute, stirring constantly.
Pour in the diced tomatoes with their juice.
Add the salt, ginger, coriander, cumin and turmeric. Stir well, then pour in the vegetable broth.
Cook uncovered until the liquid reduces to the level of the potatoes, then cover and continue to cook until the potatoes are cooked through. (about 10-20 minutes depending on how you diced them.)
Stir in the chickpeas and adjust salt to your liking.
Serve by itself with a green salad or over a bed of cooked brown rice.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.